Apple cider vinegar nutritional supplement

ABSTRACT

Disclosed herein is a nutritional supplement containing apple cider vinegar (ACV), including compositions, formulations, and combinations of ingredients in the ACV nutritional supplement, as well as processes for manufacturing these supplements. The disclosed nutritional supplement can include ACV, a gelling agent such as pectin or gelatin, an oligosaccharide, a disaccharide, and water.

PRIORITY

This application claims priority to and the benefit under 35 U.S.C §119(e) of U.S. Provisional Patent Application Ser. No. 62/832,869, filedApr. 11, 2019, U.S. Provisional Patent Application Ser. No. 62/832,870,filed Apr. 11, 2019, and U.S. Provisional Patent Application Ser. No.62/842,945, filed May 3, 2019. The foregoing applications areincorporated herein by reference in their entireties.

FIELD

This application relates generally to an apple cider vinegar nutritionalsupplement, including compositions, formulations, and combinations ofingredients in the apple cider vinegar nutritional supplement, as wellas processes for manufacturing embodiments of such supplements.

BACKGROUND

Ranked as one of the healthiest foods to include in a diet, apples arerich in antioxidants, fiber, and vitamin C. When apples are fermentedinto apple cider vinegar (“ACV”), apples produce acetic acid. There aremany known benefits of the acetic acid in ACV, including but not limitedto, aiding in digestion, breaking down food, boosting the immune system,improving skin complexion, and detoxification. ACV has also been knownto assist in weight loss.

However, the relatively high acidity of ACV makes it difficult toconsume in liquid form due to an unpleasant taste, smell, and flavor.Moreover, the relatively high acidity in ACV has been known to causedamage to tooth enamel, and also to irritate the esophagus. Otherconsumables and nutritional supplements that incorporate ACV have failedto solve the problems associated with ACV intake, including eliminatingthe unpleasant tastes, smell, and flavor of ACV.

Therefore, what is needed is an improved nutritional supplement thatincludes a specifically-developed composition of ingredients, includingACV, that reduces significantly or eliminates the unpleasant ACV taste,smell and flavor.

SUMMARY

Disclosed herein is a food product, which can include apple cidervinegar at about 6% to 35% by weight, pectin, an oligosaccharide, adisaccharide at about 25% to 70% by weight, and water. In someembodiments, the disaccharide is by weight between about 30% and 60% orabout 35% and 50%. In some embodiments, the apple cider vinegar is byweight is between about 7% and 30%, about 8% and 25%, or about 12% and13%. In some embodiments, the pectin is by weight between about 1% and20%, or about 1.75% and 7%. In some embodiments, the oligosaccharide isby weight between trace amounts and about 65%, about 25% and 55%, orabout 30% and 50%. In some embodiments, the food product can includeapple cider mother of vinegar.

In some embodiments, the food product can include an acidifying agentand a buffer agent. The acidifying agent can be by weight between traceamounts and about 10%, or about 0.3% to 2.5%. The buffer agent can be byweight between trace amounts and about 3%, or about 0.2% and 1.5%. Insome embodiments, the acidifying agent can be selected from the groupconsisting of lactic acid, formic acid, citric acid, malic acid,tartaric acid, and a combination thereof. The buffer agent can beselected from the group consisting of sodium citrate, magnesium citrate,potassium citrate, zinc citrate, protein, amino acid, and a combinationthereof. In some embodiments, the food product can include a naturalflavor, the natural flavor can be a volatile substance such as ethanol.

In some embodiments, in the food product disclosed herein by weightpercentages, the apple cider vinegar can be between about 6% and 20%,the pectin can be between about 1.75% and 7%, the oligosaccharide can bebetween about 30% and 47.5%, the disaccharide can be between about 35%and 50%, and the water can be between about 5% and 16%. In someembodiments, in the food product disclosed herein by weight percentages,the apple cider vinegar can be about 12.5%, the pectin can be betweenabout 8% and 20%, the oligosaccharide can be between about 10% and 40%,the disaccharide can be between about 35% and 65%, and the water can bebetween about 2% and 5%.

In some embodiments of the food product disclosed herein, theoligosaccharide can be tapioca and the disaccharide can be cane sugar.The food product can include by weight sodium citrate between about0.01% and 0.03%; citric acid between about 6% to 10%; malic acid betweenabout 3% and 8%; a natural flavor between about 0.1% and 0.3%; carrotbetween about 0.01% and 0.2%; apple between about 0.01% and 0.2%;blackcurrant between about 0.08% and 0.17%; beet root of about 0.001%;pomegranate of about 0.001%; vitamin B9 of about 0.005%; and vitamin B12of about 0.00003%.

In some embodiments, the food product can include apple cider vinegar,gelatin, an oligosaccharide, a disaccharide at about 25% to 70% byweight, and water. In some embodiments, the apple cider vinegar can bebetween about 5% to 20%, the gelatin can be between about 3% to 20%, andthe water can be between about 5% to 20%.

Further disclosed herein is a method of producing the food product,which can include hydrating pectin with water under heat, solubilizing adisaccharide and an oligosaccharide, forming a mixture of the hydratedpectin and the solubilized disaccharide and oligosaccharide, adding abuffer agent to the mixture, adding apple cider vinegar to the mixture,adding a natural flavor to the mixture, adding an acidifying agent tothe mixture, cooking the mixture between about 85 to 115 Celsius forabout 5 to 60 minutes, holding the mixture between about 90 to 100Celsius for about 5 to 30 minutes, and depositing the mixture into amold.

BRIEF DESCRIPTION OF DRAWINGS

In order to facilitate a full understanding of the present disclosure,reference is now made to the accompanying drawings, in which likeelements are referenced with like numerals. These drawings should not beconstrued as limiting the present disclosure, but are intended to beillustrative only. The drawings are not necessarily to scale, orinclusive of all elements of a system, emphasis instead generally beingplaced upon illustrating the concepts, structures, and techniques soughtto be protected herein.

FIG. 1 depicts an ACV gummy design of the nutrition supplement,according to some embodiments of the present disclosure; and

FIG. 2 shows a flowchart illustrating the manufacturing process of anutrition supplement, according to some embodiments of the presentdisclosure.

DESCRIPTION

The nutritional supplement described herein delivers all the age-oldtraditional benefits of ACV packed into a pleasant and delicious tastinggummy, gelatin, or other product, that may also be infused with superfoods and vitamins. Embodiments of the present disclosure describedherein effectively mask the flavor of ACV, making the gummy (or otherforms, as mentioned later on) much more appealing to consumers.

The current disclosure also describes embodiments that mask theunpleasant taste of ACV without the use of excessive levels of sugar.For example, the use of an amount of sugar that exceeds the solubilitypoint can cause undesirable crystallization and hardening of thesupplement. Moreover, excessive sugar can be undesirable for consumerswith a goal of minimizing their daily sugar intake for health purposes.

Any discussion of numerical values or ranges such as weight percentagesand pH values can be understood as referring to the exact values andalso reasonable approximations of those values/ranges as would beunderstood to a person of ordinary skill in the art.

In some embodiments, the nutritional supplement disclosed herein mayinclude ACV. Some non-limiting concentrations of ACV in the nutritionalsupplement in weight percentages can include, but not limited to, about0.1% to 50%, about 1% to 45%, about 5% to 40%, about 6% to 35%, about 7%to 30%, about 8% to 25%, about 9% to 20%, about 10% to 15%, about 0.1%to 30%, about 2.5% to 25%, or about 5% to 20%. In some embodiments, theconcentration of the ACV can be about 2.5% to 25% by weight. In someembodiments, the concentration of the ACV can be about 5% to 20% byweight. In some embodiments, the concentration of the ACV can be about12% to 13% by weight. In some embodiments, the concentration of the ACVcan be about 12.5% by weight.

In some embodiments, the nutritional supplement disclosed herein mayinclude an oligosaccharide. In some embodiments, the oligosaccharide canbe a syrup. Exemplary syrups can include, but are not limited to,glucose syrup, corn syrup, rice syrup, invert syrup,isomaltooligosaccharide (IMO) sugar, tapioca, fructooligosaccharide(FOS) syrup, starch, fiber syrup, inulin, fruit puree, fruitconcentrate, high maltose syrup, agave syrup, and any combinationsthereof. In some embodiments, the syrup can be a corn syrup including adextrose equivalent (DE) of about 40 to about 70 DE. In some embodimentsembodiment, the corn syrup comprises a DE of about 55 to 62 DE. In someembodiments, the corn syrup is about 62 DE. The corn syrup can be a highfructose corn syrup. In some embodiments, tapioca can be used. Somenon-limiting concentrations of syrup in the nutritional supplement inweight percentages can include, but not limited to, about 0.1% to 80%,about 5% to 75%, about 10% to 70%, about 15% to 65%, about 20% to 60%,about 25% to 55%, about 30% to 50%, about 35% to 47.5%, about 1% to 65%,about 25% to 55%, or about 30% to 47.5%. In some embodiments, theconcentration of the syrup can be about 1% to 65% by weight. In someembodiments, the concentration of the syrup can be about 25% to 55% byweight. In some embodiments, the concentration of the syrup can be about30 to 47.5% by weight.

In some embodiments, the nutritional supplement disclosed herein mayinclude a gelling agent. Exemplary gelling agents can include, but notlimited to pectin, gelatin, seaweed extract, agar, carrageenan, gumArabic, and any combinations thereof. In some embodiments, pectin can beused as a gelling agent. In some embodiments, gelatin can be used as agelling agent. Some non-limiting concentrations of gelling agent in thenutritional supplement in weight percentages can include, but notlimited to, about 0.1% to 60%, about 0.5% to 50%, about 1% to 40%, about1.5% to 35%, about 1.75% to 30%, about 2% to 20%, or about 5% to 7%. Insome embodiments, the concentration of the gelling agent can be about 1%to 20% by weight. In some embodiments, the concentration of the gellingagent can be about 1.5% to 10% by weight. In some embodiments, theconcentration of the gelling agent can be about 1.75% to 7% by weight.In some embodiments, the concentration of the gelling agent can be about8% to 20% by weight. In some embodiments, the concentration of thegelling agent can be about 1% to 50% by weight. In some embodiments, theconcentration of the gelling agent can be about 2% to 30% by weight. Insome embodiments, the concentration of the gelling agent can be about 3%to 20% by weight.

In some embodiments, gelatin may be used as a gelling agent. Examples ofgelatins can include but are not limited to 120 Bloom gelatin, 125 Bloomgelatin, 160 Bloom gelatin, 190 Bloom gelatin, 200 Bloom gelatin, 220Bloom gelatin, 250 Bloom gelatin, and any combinations thereof. Thegelatin can be acid treated. In some embodiments, the gelatin has abloom strength from about 80 to 250 Bloom. In some embodiments, thegelatin has a bloom strength from about 125 to 250 Bloom. In someembodiments, the gelatin has a bloom strength of about 160 to 250 Bloom.In some embodiments, the gelatin has a bloom strength of about 190 to250 Bloom.

In some embodiments, the nutritional supplement disclosed herein caninclude a sweetener. In some embodiments, the sweetener can be adisaccharide. Exemplary sweeteners can include, but not limited to,non-organic cane sugar, organic cane sugar, sugar alcohol, naturalsweeteners such as stevia or monk fruit, sugar alternatives such asshort length carbohydrate, any of the plethora of artificial sweetenersknown to one of ordinary skill in the art, and any combinations thereof.In some embodiments, organic cane sugar can be used as a sweetener. Somenon-limiting concentrations of sweetener in the nutritional supplementin weight percentages can include, but not limited to, about 10% to 80%,about 15% to 75%, about 20% to 70%, about 25% to 65%, about 30% to 60%,about 35% to 55%, or about 40% to 50%. In some embodiments, theconcentration of the sweetener can be about 25% to 70% by weight. Insome embodiments, the concentration of the sweetener can be about 35% to60% by weight. In some embodiments, the concentration of the sweetenercan be about 42% to 50% by weight.

In some embodiments, the weight ratio between disaccharide andoligosaccharide in the disclosed nutritional supplement can be about0.2/1 to 10/1, about 0.4/1 to 9/1, about 0.6/1 to 8/1, about 1/1 to 6/1,or about 5/1.

In some embodiments, the nutritional supplement disclosed herein caninclude water. Some non-limiting concentrations of water in thenutritional supplement in weight percentages can include, but notlimited to, about 0.1% to 40%, about 0.5% to 30%, about 1% to 25%, about2% to 20%, about 5% to 16%, about 7% to 13%, or about 10% to 12%. Insome embodiments, the concentration of the water can be about 1% to 25%nutritional supplement. In some embodiments, the concentration of thewater can be about 2% to 20% nutritional supplement. In someembodiments, the concentration of the water can be about 5% to 16%nutritional supplement. In some embodiments, the concentration of thewater can be about 2% to 5% nutritional supplement. In some embodiments,the concentration of the water can be about 5% to 20% nutritionalsupplement.

In some embodiments, the ACV also contains “the mother,” which caninclude strands of proteins, the enzymes and friendly bacteria that givethe product a murky appearance. In some embodiments, the ACV contains acomponent known in the field as “the mother,” a substance containingcellulose and acetic acid bacteria. The bacteria found in “the mother”can belong to the Acetobacter and Gluconobacter genera. TheseGram-negative, aerobic bacteria can enable the acetification process,where alcohol, in the presence of oxygen, is converted to acetic acid,the principle component in vinegar. The bacteria in “the mother” maycontribute to the ACV health benefits.

In some embodiments, the nutritional supplement disclosed herein mayinclude an acidifying agent. Exemplary acidifying agents can include,but not limited to lactic acid, formeric acid, citric acid, malic acid,fumaric acid, tartaric acid, glucono-delta lactone, salts of gluconicacid, phosphoric acid, succinic acid, adipic acid, ascorbic acid, aceticacid, and any combinations thereof. In some embodiments, citric acid canbe used as an acidifying agent. Some non-limiting concentrations of theacidifying agents in the nutritional supplement in weight percentagescan include, but not limited to, from a trace amount to about 15%, about0.1% to 10%, about 0.2% to 7%, about 0.3% to 5%, about 0.5% to 4%, about0.7% to 3%, or about 1% to 2.5%. In some embodiments, the concentrationof the acidifying agent can be from a trace amount to about 10% byweight. In some embodiments, the concentration of the acidifying agentcan be about 0.2% to 5% by weight. In some embodiments, theconcentration of the acidifying agent can be about 0.3% to 2.5% byweight.

In some embodiments, the nutritional supplement disclosed herein mayinclude a buffer agent. Exemplary acidifying agents can include, but notlimited to sodium citrate, magnesium citrate, trisodium citrate,bisodium citrate, any protein or amino acids, and any combinationsthereof. In some embodiments, sodium citrate can be used as a bufferagent. Some non-limiting concentrations of the buffer agent in thenutritional supplement in weight percentages can include, but notlimited to, from trace amount to about 5%, about 0.1% to 4%, about 0.2%to 3%, about 0.3% to 2%, about 0.4% to 1%, or about 0.5% to 0.7%. Insome embodiments, the concentration of the buffer agent can be fromtrace amount to about 10% by weight. In some embodiments, theconcentration of the buffer agent can be about 0.1% to 2% by weight. Insome embodiments, the concentration of the buffer agent can be about0.2% to 1.5% by weight.

In some embodiments, the nutritional supplement disclosed herein mayinclude a flavorant. Exemplary flavorants can include oils including butnot limited to spearmint oil, peppermint oil, cinnamon oil, oil ofwintergreen (methylsalicylate), clove oil, bay oil, anise oil,eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg, oil of sage,oil of bitter almonds, cassia oil, and any combinations thereof. Theflavorants can include artificial, natural or synthetic fruit flavorssuch as citrus or fruit oils and/or essences including apple, apricot,banana, blueberry, cherry, grape, grapefruit, kiwi, lemon, lime, orange,pear, peach, pineapple, plum, raspberry, strawberry, tangerine andwatermelon. Mixtures of the aforementioned flavors are possible. In someembodiments, the concentrations of the flavorants in weight percentagescan be from trace amount to about 0.6%, about 0.1% to 0.5%, about 0.2%to 0.4%, or about 0.15% to 0.35%.

Additional flavorants may include, but are not limited to menthol,artificial vanilla, cinnamon derivatives, and various fruit flavors,whether employed individually or in admixture. Flavorings can alsoinclude, for example, aldehydes and esters including cinnamyl acetate,cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate, eugenylformate, p-methylamisol, acetaldehyde (apple); benzaldehyde (cherry,almond), anisic aldehyde (licorice, anise); cinnamic aldehyde(cinnamon); citral, i.e., alpha citral (lemon, lime); ethyl vanillin(vanilla, cream); hellotropine, i.e., piperonal (vanilla, cream);vanillin (vanilla, cream); alpha-amyl cinnamaldehyde (spicy fruityflavors); butyraldehyde (butter, cheese); valcraldehyde (butter,cheese); citronellal; decannal (citrus fruits); CA 02864531 2014-09-19aldehyde C-8 (citrus fruits); aldehyde C-9 (citrus fruits); aldehydeC-12 (citrus fruits); 2-ethylbutyraldehyde (berry fruits); tolylaldehyde (cherry, almond); veratraldehyde (vanilla);2,6-dimethyl-5-heptenal, i.e., melonal (melon); 2,6-dimethyloctanal(green fruit); and 2-dodecenal (citrus, mandarin), mixtures thereof andthe like. Additional flavor compounds include ethylacetate, thiophene,ethylpropionate, ethyl butyrate, 2-hexanoate, 2-methylpyazine,heptaldehyde, 2-octanone, limonene, and eugenol.

In some embodiments, a natural flavor is used for the disclosednutritional supplement food product. The natural flavor may include avolatile substance which can be easily evaporated at ambient pressureand temperature. In some embodiments, the volatile substance in thenatural flavor may be an alcohol such as ethanol.

In some embodiments, the nutritional supplement disclosed herein mayinclude a colorant. Exemplary colorants can include natural oruncertified colors from natural sources or certified colors for theeffect of color. In some embodiments, the colorant can include dyes,certified aluminum lakes or colors derived from a natural source. Thecolorant may be water-based, oil-based or dry. The colorants can beprimary colors, blends of colors or discrete mixtures of colors, such asconfetti. The concentrations of the colorant in the nutritionalsupplement in weight percentages can be from trace amount to about 0.6%,about 0.1% to 0.5%, about 0.2% to 0.4%, or about 0.15% to 0.35%.

In some embodiments, the nutritional supplement disclosed herein mayinclude vitamins. Examples of vitamins can include, but are not limitedto vitamin E, vitamin C, vitamin B12, vitamin B3, and vitamin B6,vitamin B9, and any combinations thereof. In some embodiments, thenutritional supplement can include vitamin B9 from trace amount to about0.10%, about 0.001% to 0.05%, about 0.002% to 0.01%, or about 0.003% to0.005% by weight. In some embodiments, the concentration of vitamin B9is about 0.003% by weight. For a serving of about 4 g gummy, the amountof B9 can be about a trace amount to 5,000 microgram (μg), about 1 μg to3,000 μg, about 5 μg to 1,500 μg, about 10 μg to 900 μg, about 50 μg to800 μg, about 1 μg to 800 μg, or about 50 μg to 1,000 μg. In someembodiments, the nutritional supplement can include vitamin B12 fromtrace amount to about 0.10%, about 0.00001% to 0.05%, about 0.00002% to0.01%, or about 0.00003% to 0.005% by weight. In some embodiments, theconcentration of vitamin B12 is about 0.00003% by weight. For a servingof about 4 g gummy, the amount of B12 can be about trace amount to 100μg, about 0.1 μg to 50 μg, about 0.12 μg to 38.4 μg, about 0.24 μg to19.2 μg, about 0.6 μg to 9.6 μg, about 0.12 μg to 9.6 μg, or about 0.6μg to 38.4 μg.

In some embodiments, the nutritional supplement can include amino acids,which can include, but are not limited to histidine, isoleucine,leucine, lysine, methionine, phenylalamine, threonine, tryptophan,valine, alanine, arginine, asparagine, aspartic acid, cysteine, glutamicacid, glutamine, glycine, ornithine, proline, selenocysteine, serine,tyrosine, and combinations thereof. In some embodiments, the nutritionalsupplement can include about 0.05% to 10% amino acids by weight.

In some embodiments, the nutritional supplement can optionally includean emulsifier. Some non-limiting examples of emulsifiers can include,but are not limited to sucrose esters, soy lecithin, sunflower lecithin,egg lecithin, lecithins and combinations thereof. In some embodiments,the nutritional supplement can include an emulsifier in weightpercentages from trace amount to about 1%, about 0.2% to 0.8%, traceamount to about 0.5%, about 0.5% to 1%, about 0.3% to 0.6%, or about0.1% to 0.5%.

In some embodiments, the nutritional supplement of the presentdisclosure can optionally be coated with a wax and/or oil. Somenon-limiting examples of suitable wax can include, but are not limitedto carnauba wax, bees wax, and the like. Sone non-limiting examples ofsuitable oils can include, but are not limited to mineral oil, coconutoil, vegetable oil, and the like. The nutritional supplement of thepresent disclosure can further be coated with a flavorant, such as sugargranules or flavor particles.

Various other ingredients in the disclosed nutritional supplement thatmay be used include, but are not limited to, herbal additives, ascorbicacid, cocoa powder to create chocolate, cocoa butter, palm kernel oil,sunflower lecithin, or soy lecithin. In some embodiments, thenutritional supplement may also include cannabidiol (CBD), ginger,tetrahydrocannabinol (THC), pepper, chili, cayenne, turmeric, collagen,buteric acid, salts or esters of beta-hydroxybutyric acid (BHB), or anycombinations thereof. In some embodiments, the nutritional supplementcan include organic carrot, organic apple, organic blackcurrant, organicbeet root, organic pomegranate, or any combinations thereof.

FIG. 1 depicts an exemplary gummy design 101 as used in the ACVnutritional supplement, according to some embodiment of the presentdisclosure. The ACV nutritional supplement of this disclosure may takemany other forms, including, but not limited to, chewables, worms,caramel steering, hard candy, or chocolate. In some embodiments, the ACVnutritional supplement can include by weight about 10% to 30% organictapioca, about 2% to 5% water, about 45% to 65% organic cane sugar,about 12.5% ACV, about 8% to 20% pectin, about 0.01% to 0.03% sodiumcitrate, about 6% to 10% citric acid, about 3% to 8% malic acid, about0.1 to 0.3% natural flavor, about 0.01% to 0.2% organic carrot, about0.01% to 0.2% organic apple, about 0.08% to 0.17% organic blackcurrant,about 0.001% organic beet root, about 0.001% organic pomegranate, about0.005% vitamin B9, and about 0.00003% vitamin B12.

FIG. 2 depicts an exemplary process 201 for manufacturing apple cidervinegar nutritional supplements with a strongly mitigated or maskedapple cider vinegar flavor, according to some embodiments of the presentdisclosure. The process starts at step 202 to hydrate a gelling agentsuch as a pectin with water at an elevated temperature of about 90 to100 Celsius and pH value of about 4.2 to 5.6. Then at step 203, adisaccharide and an oligosaccharide are solubilized. Step 204 forms amixture of the hydrated pectin and the solubilized disaccharide andoligosaccharide. At step 205, a buffer agent is added to the mixture tomaintain the mixture at a pH value of about 4.2 to 5.6. At step 206,apple cider vinegar is added. At step 207, a natural flavor is addedinto the mixture. At step 208, an acidifying agent is added to themixture at an elevated temperature of about 80 to 110 Celsius and a pHvalue of about 2.8 to 3.7. At the next step 209, the mixture is cookedand held between about 85 to 115 Celsius for about 5 to 60 minutes. Thetemperature range for the cooking step 209 may vary with the specificgelling agent used, some of which is generally known to one of ordinaryskill in the art. For example, if agar, gelatin, or starch is used, thetemperature in some embodiments may be between 30 and 90 degreesCelsius. And for example, if the gelling agent is carrageenan, thetemperature in some embodiments may be between 50 and 150 degreesCelsius. The mixture is then deposited into a starch tray or siliconemold at step 210. Once this has been done, the mixtures may undergodrying. Finally, the mixture may be packaged for distribution.Throughout the process, in some embodiments, various other propertiesmust be kept within certain ranges.

The pH levels in some embodiments can have desired ranges, but these canvary with the gelling agent. If gelatin, pectin, or carrageenan areused, the pH in some embodiments can be kept between about 2 and 6. Ifagar is used, the pH in some embodiments can be kept between about 3 and8. In some embodiments, if pectin is used, the pH in the finishedproduct is about 2.5 to 4.

Furthermore, in some embodiments, various ranges for other propertiescan assist in the masking of the flavor, such as the water activity (theratio of the partial pressure of water in the atmosphere in equilibriumwith the substrate (e.g. a food) to that of the atmosphere inequilibrium with pure water at the same temperature), brix (the sugarcontent of an aqueous solution), and levels of acetic acid. In someembodiments, these ranges include a water activity between about 0.3 and0.85, brix value between about 0.65 and 0.99, and acetic acid levelsbetween about 1% and 50%.

In some embodiments, the nutritional supplement in the presentdisclosure can have a density of from about 0.6 g/cm³ to 1.4 g/cm³,about 0.7 g/cm³ to 1.3 g/cm³, about 0.8 g/cm³ to 1.2 g/cm³, about 0.9g/cm³ to 1.1 g/cm³, about 0.8 g/cm³ to 1.0 g/cm³, about 1.0 g/cm³ to 1.2g/cm³, about 0.9 g/cm³ to 1.2 g/cm³, about 0.7 g/cm³ to 1.1 g/cm³, about0.85 g/cm³ to 1.15 g/cm³, about 0.95 g/cm³ to 1.05 g/cm³, or about 1.05g/cm³ to 1.25 g/cm³.

The gel structure of the disclosed nutritional supplement product can befurther characterized by textural analysis, such as firmness andresilience (also known as spring back). Firmness and resilience can bemeasured using a TA.TX texture analyzer (Texture Technologies; Hamilton,Mass.) using conventional methods. Firmness and resilience of the gelstructure can be measured in grams force using a TA.TX texture analyzerin compression mode. In some embodiments, the nutritional supplementproduct can include a gel structure having a firmness measured in gramsforce of from about 450 g to 1550 g, about 500 g to 1400 g, about 700 gto 1300 g, about 800 g to 1200 g, about 900 g to 1100 g, about 700 g to1000 g, about 850 g to 1350 g, about 600 g to 900 g, about 550 g to 750g, or about 925 g to 1275 g.

In some embodiments, the nutritional supplement product can include agel structure having a resilience of from about 20% to 60% spring backafter being held under about 20% compression strain for about oneminute. In some embodiments, the nutritional supplement product caninclude a gel structure having a resilience of from about 25% to 55%spring back, about 35% to 45% spring back, about 30% to 50% spring back,about 20% to 40% spring back, about 40% to 60% spring back, about 30% to60% spring back, or about 25% to 45% spring back after being held underabout 20% compression strain for about one minute. Over the shelf lifeof the nutritional supplement product, the spring back may be reduced byabout 10% to 80%, by about 20% to 70%, by about 30% to 60%, or by about40% to 50%.

In some embodiments, firmness and/or resilience can be measured at oneor more time points during the shelf-life of the nutritional supplementproduct. In some embodiments, the firmness and/or resilience can bemeasured at about 0 days to 90 days after production of the nutritionalsupplement product; at about 1 day to 100 days after production of thenutritional supplement product; or at about 7 days to 80 days afterproduction.

The nutritional supplement product of the present disclosure can beprovided in multiple sizes and shapes as desired, including but notlimited to, geometric shapes such as a cylinder, sphere, cube, pyramid,and the like; and novelty shapes such as novelty characters, bears,stars, worms, rings fruit, and the like. In some embodiments, thenutritional supplement product can be in the shape of a substantiallyrounded cylinder, such as a dot form or rounded, truncated cone, orcylinder form. The individual pieces in that embodiment can have adiameter of from about 14 mm to 18 mm, about 12 mm to 20 mm, about 13 mmto 15 mm, or about 15 mm to 18 mm. The individual pieces in thatembodiment can have a height of from about 14 mm to 22 mm, about 15 mmto 20 mm, about 16 mm to 18 mm, or about 17 mm to 22 mm. In someembodiments, the weight of an individual piece can be from about 1 gramto 10 grams, about 1 gram to 8 grams, about 1 gram to 6 grams, about 1gram to 4 grams, about 2 grams to 4 grams, about 2.2 grams to 2.8 grams,about 2.5 grams to 3.5 grams, or about 3 grams to 4 grams. In someembodiments, the weight of an individual piece can be about 4 grams.

Those skilled in the art will recognize, or be able to ascertain, usingno more than routine experimentation, numerous equivalents to thespecific composition and procedures described herein. Such equivalentsare considered to be within the scope of this disclosure, and arecovered by the following claims.

1. A food product, comprising: apple cider vinegar at about 6% to 35% byweight; pectin; an oligosaccharide; a disaccharide at about 10% to 70%by weight; and water.
 2. The food product of claim 1, further comprisingsodium citrate, citric acid, a natural flavor, carrot, and apple.
 3. Thefood product of claim 1, wherein the food product is a gummy.
 4. Thefood product of claim 1, wherein the oligosaccharide is syrup.
 5. Thefood product of claim 4, wherein the syrup is selected from the groupconsisting of glucose syrup, corn syrup, rice syrup, invert syrup,isomaltooligosaccharide (IMO) sugar, tapioca, fructooligosaccharide(FOS) syrup, starch, fiber syrup, inulin, fruit puree, fruitconcentrate, high maltose syrup, agave syrup, and combinations thereof.6. The food product of claim 1, wherein the disaccharide is cane sugar.7. The food product of claim 1, wherein the apple cider vinegar is byweight between about 7% and 30%.
 8. The food product of claim 1, whereinthe apple cider vinegar is by weight between about 8% to 25%.
 9. Thefood product of claim 1, wherein the apple cider vinegar is by weightbetween about 12% and 13%.
 10. The food product of claim 1, whereinpectin is by weight between about 1% and 20%.
 11. The food product ofclaim 1, wherein pectin is by weight between about 1.75% and 7%.
 12. Thefood product of claim 1, wherein the oligosaccharide is by weightbetween trace amounts and about 65%.
 13. The food product of claim 1,wherein the oligosaccharide is by weight between about 25% and 55%. 14.The food product of claim 1, wherein the disaccharide is by weightbetween about 10% and 50%.
 15. The food product of claim 1, wherein thedisaccharide is by weight between about 15% and 65%.
 16. The foodproduct of claim 1, wherein the disaccharide is by weight between about20% and 60%.
 17. The food product of claim 1, wherein the food productfurther comprises apple cider mother of vinegar.
 18. The food product ofclaim 1, wherein the food product further comprises ginger.
 19. The foodproduct of claim 1, wherein the food product further comprises chili.20. The food product of claim 1, wherein the food product furthercomprises adipic acid.